Chocolate Tangerine Cutouts

Chocolate and orange are a great combination. Here, a burst of refreshing tangerine set against rich cocoa makes this stunning cutout cookie a winner. We used a star shape here, but you can use this buttery dough with your favorite cookie cutters.

Divide dough in two and place each piece on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.

On a lightly floured surface, roll dough to 1/4-inch thickness and cut into desired shapes. Place shapes on parchment-lined baking sheets; bake 10 to 12 minutes until firm and edges are beginning to brown. Remove to a cooling rack; cool completely.

For frosting, beat on low speed in bowl of electric mixer: powdered sugar, egg white powder, juices, zest and tangerine oil until moistened. Beat 2 to 3 minutes more on high speed. Adjust with more juice or powdered sugar to desired consistency; add food coloring, if desired.

Frost cookies and decorate with sugars, as desired. When frosting is set, store cookies at room temperature in an airtight container, separating layers with wax paper for up to 1 week.

Molten Lava Cookies

Inspired by popular molten center cakes like the chocolate lava cake, these pillowy-soft, brownie-like cookies are made possible with real butter and a chocolate lava center made with semisweet and dark chocolate melted with vanilla.

Shape dough into 1-inch balls. Using your thumb, press a thumbprint into the center; fill with a piece of chocolate and fold dough over to cover chocolate.

Place balls 2 inches apart on baking sheets lined with parchment paper. Bake 9 to 11 minutes or until edges are firm and tops are soft. Remove cookies to a cooling rack; dust with powdered sugar, if desired. Serve warm, if possible. Store in an airtight container at room temperature for up to 1 week.

To reheat cookies, place cookie on microwave-safe plate and microwave on high for 5 seconds, or until cookie is slightly warm.